Chocolate Apple Cake
- 366 g Tree Top Apple Sauce
- 46 g Tree Top LM ½” Dice (1743’s)
- 63 g graham cracker crumbs
- 152 g semisweet chocolate
- 330 g dark brown sugar
- 222 g butter, softened
- 200 g eggs
- 192 g all-purpose flour
- 16 g unsweetened cocoa powder
- 9.20 g baking powder
- 4.60 g baking soda
- 4.60 g ground cinnamon
Preheat oven to 350 F. Grease a 9″ springform pan and dust with the graham cracker crumbs.
Place the chocolate in a small ovenproof bowl and place in the oven. Remove the chocolate after 10 minutes to finish melting in the hot bowl.
Cream the sugar and butter until fluffy. Add the eggs, one at a time; beat until combined. Beat in the chocolate. Set aside.
Sift together the flour, cocoa, baking powder, baking soda and cinnamon. Stir in apples.
Stir approximately ½ cup of the flour mixture and ½ cup of the applesauce into the butter mixture. Continue to combine the ingredients until all have been incorporated into the butter mixture.
Spoon the batter into the prepared pan and bake for 1 hour 10 minutes, or until a skewer inserted into the center comes out clean.
Let cool for 10 minutes in the pan on a wire rack. The cake will shrink. Use a knife to loosen the cake before releasing the spring and lifting the sides from the bottom of the pan. Cool completely before serving.
Yield: 16 servings